What Happened in Asia
2021 AFOB Virtual Conference
AFOB Webinar: Marine Ecosystem cradle of Biological diversity,
Natural chemicals and lead pharmaceuticals
The 26th Young Asian Biological
Engineers’ Community (YABEC 2021) in Kobe, Japan
New Publication, “Science of Smell and Taste”
Written and Illustrated by Prof. Tai Hyun Park
(Seoul National University, Seoul, Korea)
Written and illustrated by Tai Hyun Park (Seoul National University, Seoul, Korea)
Publication date: November 25, 2021, Language: Korean
Published in one of KAST (Korean Academy of Science and Technology) publication series
Humans have five senses. Among the five senses, three of them (senses of vision, hearing, and touch) recognize physical stimuli, while the other two (senses of smell and taste) recognize chemical stimuli. The science and technology concerned with vision and hearing have been advanced enormously, while the understanding of the chemical senses, especially the sense of smell, has been very limited. In the last two decades, however, much has been learned about the smell and taste sensing mechanism in biological systems. This book describes the current understanding of the related science and the perspectives of future olfactory and gustatory technology. The contents are as follows:
1. Meaning and role of the sense of smell
2. Various approaches to understand the smell
3. What is the smell?
4. How can we perceive the smell?
5. What is the taste?
6. How can we perceive the taste?
7. Is it possible to measure the smell and taste?
8. The smartphone to transfer the smell
9. The first gate to perceive the smell and taste: olfactory receptor and taste receptor
10. Our future life to be changed by the science of smell and taste